Our Menu

Fresh burrata with black truffle shavings, heirloom tomatoes, aged balsamic reduction, and micro basil

Hand-cut A5 Wagyu beef with quail egg yolk, capers, and toasted brioche

Velvety lobster soup with cognac cream, lobster medallion, and chive oil

Cherry-glazed duck breast with parsnip purée, roasted figs, and jus

New Zealand lamb with pistachio crust, ratatouille, and rosemary jus

Arborio rice with porcini, chanterelles, truffle oil, and aged parmesan

Maine lobster tail with saffron beurre blanc, asparagus, and caviar

Miso-glazed sea bass with bok choy, shiitake, and yuzu butter

Warm molten chocolate cake with vanilla bean ice cream and gold leaf

Crispy meringue with passion fruit curd, whipped cream, and tropical fruits

Truffle gelato drowned in hot espresso with dark chocolate shavings

Curated wine pairing from our extensive cellar collection

Artisanal cocktails crafted by our award-winning mixologist

Chef's curated journey through seasonal flavors with wine pairing